2025-12-13 216.73.216.3
Code of China Chinese Standard Classification Professional Classification ICS Classification Latest
Position: Search valid to be valid superseded to be superseded abolished to be abolished
Standard No. Title Price(USD) Delivery Status Add to Cart
DB51/T 425-2018 via email in business day abolished2025-05-30,,2018-8-1
DB51/T 2504-2018 via email in business day valid,,2018-8-1
DB51/T 559-2018 via email in business day valid,,2018-8-1
DB51/T 2507-2018 via email in business day abolished2025-08-30,,2018-8-1
DB51/T 2518-2018 via email in business day abolished2025-05-30,,2018-8-1
DB51/T 2506-2018 via email in business day valid,,2018-8-1
DB51/T 2505-2018 via email in business day abolished2025-08-30,,2018-8-1
DB51/T 2527-2018 via email in business day valid,,2018-8-1
GB/T 35825-2018 The method of tea classification by chemical analysis 100.0 via email in 1~3 business day valid,,2018-6-1
GB/T 35810-2018 Technical regulations for processing of black tea 160.0 via email in 1~3 business day valid,,2018-6-1
GB/T 32719.5-2018 Dark tea—Part 5:Fu tea 160.0 via email in 1~3 business day valid,,2018-6-1
GB/T 21726-2018 Yellow tea 100.0 via email in 1~3 business day valid,,2018-6-1
GB/T 24690-2018 Teabag 160.0 via email in 1 business day valid,,2018-6-1
GB/T 23776-2018 Methodology for sensory evaluation of tea 370.0 via email in 1~5 business day valid,,2018-6-1
GB/T 14456.2-2018 Green tea—Part 2:Dayezhong green tea 160.0 via email in 1~2 business day valid,,2018-6-1
GB/T 18798.2-2018 Instant tea in solid form―Part 2:Determination of total ash 100.0 via email in 1~3 business day valid,,2018-6-1
GB/T 23193-2017 Determination of theanine in tea-Using high performance liquid chromatography 100.0 via email in 1~3 business day valid,,2018-5-1
GB/T 22291-2017 White tea 110.0 via email in 1~2 business day valid,,2018-5-1
GB/T 30357.7-2017 Oolong tea-Part 7:Foshou 110.0 via email in 1~3 business day valid,,2018-5-1
GB/T 14487-2017 Tea vocabulary for sensory evaluation 750.0 via email in 1~5 business day valid,,2018-5-1
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DB51/T 425-2018  
  Issued on: 2018-07-23   Price(USD):
DB51/T 2504-2018  
  Issued on: 2018-07-23   Price(USD):
DB51/T 559-2018  
  Issued on: 2018-07-23   Price(USD):
DB51/T 2507-2018  
  Issued on: 2018-07-23   Price(USD):
DB51/T 2518-2018  
  Issued on: 2018-07-23   Price(USD):
DB51/T 2506-2018  
  Issued on: 2018-07-23   Price(USD):
DB51/T 2505-2018  
  Issued on: 2018-07-23   Price(USD):
DB51/T 2527-2018  
  Issued on: 2018-07-23   Price(USD):
GB/T 35825-2018 The method of tea classification by chemical analysis 
  Issued on: 2018-02-06   Price(USD): 100.0
GB/T 35810-2018 Technical regulations for processing of black tea 
  Issued on: 2018-02-06   Price(USD): 160.0
GB/T 32719.5-2018 Dark tea—Part 5:Fu tea 
  Issued on: 2018-02-06   Price(USD): 160.0
GB/T 21726-2018 Yellow tea 
  Issued on: 2018-02-06   Price(USD): 100.0
GB/T 24690-2018 Teabag 
  Issued on: 2018-02-06   Price(USD): 160.0
GB/T 23776-2018 Methodology for sensory evaluation of tea 
  Issued on: 2018-02-06   Price(USD): 370.0
GB/T 14456.2-2018 Green tea—Part 2:Dayezhong green tea 
  Issued on: 2018-02-06   Price(USD): 160.0
GB/T 18798.2-2018 Instant tea in solid form―Part 2:Determination of total ash 
  Issued on: 2018-02-06   Price(USD): 100.0
GB/T 23193-2017 Determination of theanine in tea-Using high performance liquid chromatography 
  Issued on: 2017-11-01   Price(USD): 100.0
GB/T 22291-2017 White tea 
  Issued on: 2017-11-01   Price(USD): 110.0
GB/T 30357.7-2017 Oolong tea-Part 7:Foshou 
  Issued on: 2017-11-01   Price(USD): 110.0
GB/T 14487-2017 Tea vocabulary for sensory evaluation 
  Issued on: 2017-11-01   Price(USD): 750.0
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